Roghan Josh (Mutton Curry)
Serves 6
| Ingredients | |
|---|---|
| 1 kg meat (preferably dast or front leg) | 4 pieces of laung(cloves) |
| 2 inch piece ginger (ground) | 100 gm khoya(this is milk coagulated with a cheese like texture) |
| 300 gm ghee | a pinch of hing (asifoetida) |
| 1 tsp sugar | 25 gm badam(almonds) (soaked and deskinned) |
| 2 tsp garam masala | 1 tsp sonth powder |
| 275 gm curd | 1 tsp lal mirch powder(red chilli) |
| a pinch of zafran(saffron) | approximately 3 cups water |
| salt to taste | 1 inch piece dalchini(cinnamon) |
| 1 tsp keora water | |
Method
- Put the oil or ghee in a heavy-bottomed degchi and add the loung, hing, dalchini, the cut pieces of meat, 250 gm curd, ground ginger, lal mirch and sonth.
- Cover and allow to simmer on low heat till all the water evaporates and a reddish sediment begins to appear.
- Stir occasionally to prevent burning.
- Then put in two tablespoons of water and cover again.
- After a few moments, scrape the sediment with a spatula, turning the meat all the time. Repeat this process till the meat turns reddish brown.
- Then add sugar and the water and cook for at least half an hour.
- When the meat becomes tender, add the garam masala and zafran (ground to a paste with some keora water) and cover for another ten minutes.
- When the meat is nearly done, add the khoya (thinned with 25 gm of curd) and badam, ground to a paste.
- Place the vessel on a slow fire and cook for a few minutes till the khoya turns red and there is a little gravy left.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 898 | Carotene ( μg ) | 354.71 |
| Protein (g) | 36.49 | Vitamin C (mg) | 1.46 |
| Carbohydrate (g) | 6.17 | Mg (mg) | 22.29 |
| Fat (g) | 80.79 | Na (mg) | 69.67 |
| Fibre (g) | 0.11 | K (mg) | 509.58 |
| Minerals (g) | 3.34 | Mn (mg) | 0.17 |
| Calcium (mg) | 487.54 | Zn (mg) | 0.18 |
| Phosphorus (mg) | 416.21 | Cr (mg) | 0.008 |
| Iron (mg) | 4.53 | ||
Modification
Choose to use lean meat like chicken, lean goat meat, beef muscle, etc. Reduce the amount of ghee used. Partially substitute ghee with oil.| Ingredients | |
|---|---|
| 1 kg Lean meat (preferably dast or front leg) | 4 pieces of laung(cloves) |
| 2 inch piece ginger (ground) | 100 gm khoya(this is milk coagulated with a cheese like texture) |
| 60 gm ghee | a pinch of hing (asifoetida) |
| 1 tsp sugar | 25 gm badam(almonds) (soaked and deskinned) |
| 2 tsp garam masala | 1 tsp sonth powder |
| 275 gm curd | 1 tsp lal mirch powder(red chilli) |
| a pinch of zafran(saffron) | approximately 3 cups water |
| salt to taste | 1 inch piece dalchini(cinnamon) |
| 1 tsp keora water | |
| Nutrient Composition Per Serving | |
|---|---|
| MACRONUTRIENTS | |
| Energy (Kcal) | 411 |
| Protein (g) | 41.33 |
| Carbohydrate (g) | 6.17 |
| Fat (g) | 24.62 |
| Fibre (g) | 0.111 |
| Minerals (g) | 3.01 |